Wash and dry mixing bowl. Add avocados, lime juice, maple syrup, and coconut oil. Mix 15 sec/speed 5. Garnish moulds with this avocado-lime puree using a spoon or a ladle, over the coconut, pecan and dates mix. Reserve in the freezer for at least 2 hours.

A few hours before serving, remove the tartlets from the freezer, unmould, and place on a serving platter. Garnish with fresh raspberries, then return to the refrigerator until the last moment.